Ingredients
– 2 pounds petite red potatoes, quartered
– 2 tablespoons olive oil
– 5 cloves minced garlic
– ½ cup finely grated Parmesan cheese
– 1 teaspoon thyme
– ½ teaspoon oregano
– ½ teaspoon basil
– ½ teaspoon black pepper
– 2 tablespoons fresh parsley, chopped
– ½ cup cooked bacon, chopped into ¼ inch pieces
Instructions
1-Preheat the oven to 400°F (204°C) and grease a baking sheet to prevent sticking.
2-Cook the bacon in a skillet until crispy, then chop it into ¼ inch pieces and set aside.
3-In a large bowl, combine the olive oil, minced garlic, herbs, spices, bacon, and Parmesan cheese, mixing well to blend the flavors.
4-Add the quartered petite red potatoes to the bowl and toss until they’re evenly coated with the mixture.
5-Spread the potatoes in a single layer on the prepared baking sheet for even roasting.
6-Bake for 30-35 minutes until the potatoes are soft inside and the skins are crisp, turning them halfway if needed for uniform cooking.
7-Remove from the oven, sprinkle with fresh chopped parsley, and let cool for 2-3 minutes to let the cheese set before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍳 For easy cleanup, cook the bacon in the oven and mix ingredients directly on the baking sheet.
🥔 Omit bacon for a lighter, vegetarian version.
🥔 Substitute red potatoes with russet, Yukon gold, fingerling, white, or sweet potatoes as desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 299 kcal
- Sugar: 2.3 g
- Sodium: 439 mg
- Fat: 13.3 g
- Saturated Fat: 4.9 g
- Trans Fat: 0 g
- Carbohydrates: 31.3 g
- Fiber: 3 g
- Protein: 13.7 g
- Cholesterol: 25 mg